Cut the Take Out

Written by Lisa "The Crock Cook"

Continued from page 1

It truly is that easy. Andrepparttar aroma of dinner when you walk inrepparttar 113125 door at night, it is sensational – better than any take out.

Happy Crock Cooking Lisa – “The Crock Cook” Crock Pot Recipes and everything else Crock Pot.

************************************************* Webmasters - Please feel free to add this article to your site. Just remember to ensurerepparttar 113126 links remain live and static back to A Crock Cook. Regards Lisa *************************************************

Lisa "The Crock Cook" has been using her Crock Pot for years and now shares her wealth of practical knowledge and Easy Crock Pot Recipes with you at

What Wise Guys Eat

Written by Skip Lombardi

Continued from page 1

Skip’s Chicken Scarpariello Chicken, Shoemaker's-Style Excerpted from my second cookbook, "Almost Italian."


2 ½ — 3 Lb. Frying chicken cut into 8 pieces 4 Tbs. Olive oil 4 Cloves garlic, peeled, and sliced thinly 1 Cup dry white wine (Pinot Grigio or Verdicchio are popular choices) 6 - 8 hot cherry peppers, cored, seeded, and coarsely chopped 1 14 oz. Can chicken broth (preferably low sodium) 4 Tbs. Flat-leaf Italian parsley 2 Tbs. Unsalted butter Juice of 1 lemon Salt & freshly ground black pepper Six Links sweet Italian sausage, cut into 1 in. chunks (optional) 4 Tbs. Flat-leaf Italian parsley


Seasonrepparttar chicken pieces on all sides with salt and freshly ground black pepper.

Heat a large sauté pan over medium-high heat, then addrepparttar 113124 olive oil. Addrepparttar 113125 garlic and sauté for about 1 minute, being careful not to letrepparttar 113126 garlic burn.

Addrepparttar 113127 chicken pieces torepparttar 113128 sauté pan without crowding. Do this step in batches if necessary. Cookrepparttar 113129 chicken pieces, turning occasionally, until they’re golden brown all over; about 10 minutes. Removerepparttar 113130 chicken pieces fromrepparttar 113131 pan and reserve on a plate, covering them with aluminum foil.

Raiserepparttar 113132 heat to high, and addrepparttar 113133 wine. Boil, stirring with a wooden spoon to loosen any bits of chicken that may have caramelized onrepparttar 113134 bottom ofrepparttar 113135 pan, for about 2 minutes. Addrepparttar 113136 cherry peppers, chicken broth, parsley, and butter. Allowrepparttar 113137 mixture to return torepparttar 113138 boil, then stir inrepparttar 113139 lemon juice. Taste for seasoning and add salt and pepper as necessary.

Lowerrepparttar 113140 heat torepparttar 113141 simmer, returnrepparttar 113142 chicken torepparttar 113143 pan, and simmer, covered, for about 15 minutes. For a real wise guy presentation, addrepparttar 113144 sausage at this point too.

To Serve

Removerepparttar 113145 chicken (and optional sausage) pieces to a platter, cover withrepparttar 113146 sauce and garnish withrepparttar 113147 parsley. Serve with plenty of Italian bread for sopping uprepparttar 113148 sauce.

Serves four

Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." Visit his Web site to learn more about his cookbooks. For comments or questions, e-mail at

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